Choux Pastemakes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairsPosition a rack in the lower third of the ovem. Preheat the oven to 400ยบ.Measure:1 cup sifted all-purpose […]
Asian "Salisbury Steaks"
Asian “Salisbury” Steaks Recipe Inspired By : Eating Well, Feb/Mar 2006 Amount Measure Ingredient — Preparation Method——– ———— ——————————–1 pound ground beef, extra lean3/4 cup red bell pepper — finely […]
Stuffed Celery
Stuffed Celerymakes 4 servings1 bunch celery hearts1 slice day old bread, soaked in 1/4 cup milk and squeezed dry.1 pound lean ground beef3 large eggs2 tablespoons finely chopped parsleySalt and […]
Buffalo Chicken Wing Dip
1 1/2 lbs chicken breasts — cooked and shredded1 bottle hot sauce (use whole bottle or just half — (12 ounce) if desired)2 packages cream cheese — (8 ounce) softened1 […]
Baked Quinoa
Baked QuinoaServing Size : 81 cup quinoa (6 oz) — picked over6 cups water3 large eggs1 cup lowfat milk1 teaspoon vanilla1/2 cup brown sugar, packed1/2 teaspoon cinnamon1/8 teaspoon salt1 tablespoon […]
Classic Buttermilk Waffles
Classic Buttermilk Waffles makes about 10 8-inch waffles 2 large eggs 1 3/4 cup buttermilk 1/2 cup butter, melted and cooled to room temp 2 teaspoons vanilla extract 1 3/4 […]
Navy Bean Soup with Rosemary and Ham Hocks
Recipe By : Sara Foster, Fresh Every Day Serving Size : 8 3 tablespoons olive oil 2 medium yellow onions — diced 4 celery stalks — diced 4 cloves garlic […]
Dilled Pork Stroganoff
Serving Size : 4 3 cups egg noodles — uncooked1 pound pork tenderloin — trimmed and cubed 1/2 teaspoon salt — divided 1/4 teaspoon black pepper2 1/2 teaspoons butter — […]
Chicken Parmesan
by Giada DeLaurentiis, Everyday Italian 1 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves 1 tablespoon […]